|
|
Post by beth on Apr 10, 2009 2:49:01 GMT
Depending on the time of day, what did you have, or what are you planning for dinner?
Tonight, we had beef tips and gravy (from the slow cooker) served over noodles with yeast rolls and a salad on the side.
next?
|
|
|
|
Post by trubble on Apr 10, 2009 5:42:54 GMT
What are beef tips and yeast rolls?  I love that there are different names for things on the different sides of the Atlantic - eggplant and aubergine, zucchini and courgette for example. I went to a chinese supermarket in Dublin and saw that you can buy chicken paws. I didn't even know chickens had paws. (Yes, I know they were feet...but paws lol, I kept thinking of puppies.  ) PS aubergine is a way better name than eggplant but I can never choose between zucchini and courgette. |
|
|
|
Post by beth on Apr 10, 2009 14:17:50 GMT
chicken paws? LOL!
Beef tips are what you get when you take a beef roast and cube it in one to two inch pieces. The better the cut of beef the tenderer the beef tips. The less tender pieces are usually called stew meat.
Yeast rolls are dinner rolls made with yeast and allowed to rise before baking. Very nice texture and taste. My mom made them from scratch, but I buy mine in the freezer section of the market.
Yes, that's one reason I thought this thread would be interesting - being able to compare and contrast our different food names and ideas.
So! What are you having for dinner?
|
|
|
|
Post by beth on Apr 11, 2009 3:17:24 GMT
Aw . . . no more players?
OK, I'll check in for tonight's dinner.
We had homemade grilled cheese sandwiches, sliced tomatoes and chicken noodle soup (campbells - can to bowl, bowl to microwave).
It was very tasty on a chilly, rain soaked evening.
|
|
|
|
Post by trubble on Apr 11, 2009 8:58:43 GMT
Oops, sorry Beth. Last night - porkburgers for my daughter and something I made using eggs for me - let's call it quiche although I'm pretty sure it wasn't. ;D |
|
|
|
Post by trubble on Apr 11, 2009 8:59:59 GMT
chicken paws? LOL! Beef tips are what you get when you take a beef roast and cube it in one to two inch pieces. The better the cut of beef the tenderer the beef tips. The less tender pieces are usually called stew meat. Yeast rolls are dinner rolls made with yeast and allowed to rise before baking. Very nice texture and taste. My mom made them from scratch, but I buy mine in the freezer section of the market. Aha... and ''dinner rolls'' are..?  ;D  |
|
|
|
Post by trubble on Apr 11, 2009 9:01:34 GMT
Aw . . . no more players? OK, I'll check in for tonight's dinner. We had homemade grilled cheese sandwiches, sliced tomatoes and chicken noodle soup (campbells - can to bowl, bowl to microwave). It was very tasty on a chilly, rain soaked evening. Soup (also Campbells, the best!) and toasted cheese sandwiches are a staple in this house - especially after coming in from the rain. |
|
|
|
Post by drewsmom595 on Apr 11, 2009 13:14:52 GMT
Tonight we will be having grilled T-bone steaks, baked potatoes and salad. That's because I'm preparing for the big feast tomorrow for Easter -- baked ham, lamb, asparagus, hot cross buns and triple chocolate cheesecake.
|
|
|
|
Post by chefmate on Apr 11, 2009 16:32:40 GMT
going to cook cheeseburgers on the grill tomorrow but tonight am having fried potatoes, corn, cube steak and garlic bread
|
|
|
|
Post by chefmate on Apr 11, 2009 23:42:39 GMT
skip the fried potatoes as I'm going to use them for potato salad tomorrow....have beef tips, potatoes and gravy simmering in the crockpot for a stew and still need to make egg salad for my son and get the potato salad mixed then I can shower and howl at the moon all night if I choose to do so as I'm finally old enough to not give a rat's behind what other's think.
Life is good the older one gets; things make more sense and one doesn't give a shyt what others think anymore......heck, the extra pounds and wrinkles have some advantages in that I can separate the men from the boys nowadays
|
|
|
|
Post by beth on Apr 14, 2009 0:40:10 GMT
chicken paws? LOL! Beef tips are what you get when you take a beef roast and cube it in one to two inch pieces. The better the cut of beef the tenderer the beef tips. The less tender pieces are usually called stew meat. Yeast rolls are dinner rolls made with yeast and allowed to rise before baking. Very nice texture and taste. My mom made them from scratch, but I buy mine in the freezer section of the market. Aha... and ''dinner rolls'' are..? ;D haha I don't know whether you're kidding or serious. Just in case - dinner rolls are warm bread served with a meal, often opened and buttered. There are many kinds: yeast, parker house,, popovers, clover shaped, hard rolls, Italian rolls, French rolls, scones, croissants . . . like that. And, like this . . .  |
|
|
|
Post by beth on Apr 14, 2009 0:45:39 GMT
Tonight, we had ham left over from yesterday, flaky biscuits, au gratin potatoes and cooked apples.
The apples were from scratch - peel, slice into pot with a little water, honey and spice - cooked til tender.
Everything else was from mix (potatoes) or ready made (biscuits).
Good though.
|
|
|
|
Post by beth on Apr 14, 2009 0:48:27 GMT
Tonight we will be having grilled T-bone steaks, baked potatoes and salad. That's because I'm preparing for the big feast tomorrow for Easter -- baked ham, lamb, asparagus, hot cross buns and triple chocolate cheesecake. How do you cook your lamb, Karen. We generally do not like it, but I'm always open to learning. |
|
|
|
Post by beth on Apr 14, 2009 0:51:31 GMT
skip the fried potatoes as I'm going to use them for potato salad tomorrow....have beef tips, potatoes and gravy simmering in the crockpot for a stew and still need to make egg salad for my son and get the potato salad mixed then I can shower and howl at the moon all night if I choose to do so as I'm finally old enough to not give a rat's behind what other's think. Life is good the older one gets; things make more sense and one doesn't give a shyt what others think anymore......heck, the extra pounds and wrinkles have some advantages in that I can separate the men from the boys nowadays Would you mind sharing your potato salad recipe, Chris? I've been going the deli route lately, but if I had a good recipe, I'd go back to making my own. |
|
|
|
Post by drewsmom595 on Apr 14, 2009 10:08:06 GMT
I never really cared that much for lamb until a friend gave me this recipe, which she got from a magazine. This is the one I made recently...I have another recipe which has a crusty herb topping, which is pretty good too.
Roasted Lamb with Spiced Plum Sauce
Ingredients:
* 1 leg of lamb (5 to 6 pounds)
* 3 garlic cloves, slivered
* 1/2 cup thinly sliced green onions
* 1/4 cup softened butter
* 1 jar (12 ounces) plum jam
* 1/2 cup chili sauce
* 1/4 cup white grape juice
* 1 tablespoon lemon juice
* 1/2 teaspoon ground allspice
* 1 tablespoon dried parsley flakes
Directions:
Remove thin fat covering from the roast. Make slits in meat; insert a garlic sliver in each. Place on a rack in a large roasting pan. Bake, uncovered, for 30 minutes at 325 for 1-1/2 hours.
Meanwhile, for plum sauce, in a medium saucepan, saute onions in butter until tender. Add the jam, chili sauce, grape juice, lemon juice and allspice; bring to a boil, stirring occasionally. Simmer, uncovered, for 10 minutes.
Baste roast with sauce. Bake 1 hour longer, basting occasionally, or until meat reaches desired doneness (for medium, a meat thermometer should read 160 and well-done, 170), basting occasionally with plum sauce. Bring the remaining sauce to a boil; stir in parsley. Let roast stand for 10-15 minutes before carving. Serve remaining sauce with roast.
|
|
|
|
Post by chefmate on Apr 14, 2009 11:56:03 GMT
Heck, I just use the potatos, then add boiled egg, salt, pepper, bit of mustard, and celery and onion if you prefer.
Nothing fancy at all.
|
|
|
|
Post by beth on Apr 14, 2009 17:59:07 GMT
Thanks, Karen. The sauce certainly sounds good.
I think I may send this along to my son in law - a great cook - to use for a get-together we have coming up next month. I'm a bit of a coward about trying new things with meat, but he is fearless. : )
I'll let you know how it goes.
|
|
|
|
Post by beth on Apr 14, 2009 18:02:10 GMT
Heck, I just use the potatos, then add boiled egg, salt, pepper, bit of mustard, and celery and onion if you prefer. Nothing fancy at all. The ingredients are pretty much what I use, along with some chopped up pickle. The dressing is what I'm mainly interested in. Last time I used miracle whip and regular, yellow mustard. It was just "ok", nothing special. Might try hellman's and dijon mustard next time. |
|
|
|
Post by chefmate on Apr 14, 2009 22:56:32 GMT
I use mayonaisse
|
|
|
|
Post by trubble on Apr 14, 2009 23:29:15 GMT
Heck, I just use the potatos, then add boiled egg, salt, pepper, bit of mustard, and celery and onion if you prefer. Nothing fancy at all. The ingredients are pretty much what I use, along with some chopped up pickle. The dressing is what I'm mainly interested in. Last time I used miracle whip and regular, yellow mustard. It was just "ok", nothing special. Might try hellman's and dijon mustard next time. lol I feel so lazy now. My potato salad is potato and Heinz salad cream with a smidgen of milk to water it down a little and some chives or spring onion/scallions if available. If I am feeling fancy I do half salad cream and half mayonnaise but that's just for special occasions. |
|
|
|
Post by trubble on Apr 14, 2009 23:32:12 GMT
Aha... and ''dinner rolls'' are..? ;D haha I don't know whether you're kidding or serious. Just in case - dinner rolls are warm bread served with a meal, often opened and buttered. There are many kinds: yeast, parker house,, popovers, clover shaped, hard rolls, Italian rolls, French rolls, scones, croissants . . . like that. And, like this . . . I was serious! lol  How civilised. I only have rolls with my meal when at a restaurant. |
|
|
|
Post by beth on Apr 15, 2009 2:06:01 GMT
For dinner tonight, we had pie . . . or, rather, pies. This sounds weird, even to me, but here's what happened. Mr. B. decided to make a from-scratch pizza, with the help of our daughter and her friend who is spending the night. Earlier today, I made Cammie's Tomato Pie (which certainly deserves to start with upper case), wrapped it in foil and put it in the fridge. Plus, I had an apple pie, from yesterday, that we had not cut because we weren't hungry enough last night for dessert. When I came home, they had all 3 pies, warmed up and on the table. LOL! We definitely had pie. I had a small slice of pizza, a large slice of CTP and a small bit of apple with a little vanilla ice cream. YUM! I like pie. |
|
|
|
Post by drewsmom595 on Apr 15, 2009 10:03:43 GMT
I had cold pizza for dinner last night. I didn't get home until very late and I was really tired. There were two slices of leftover pizza in the fridge, and I was too exhausted and hungry to wait to heat them up. So I picked off the toppings and ate them cold -- as I used to do in my college days.
It actually was pretty disgusting...and I ended up getting a stomachache. Never again.
|
|
|
|
Post by beth on Apr 16, 2009 3:19:01 GMT
2nite
Ate out at a local restaurant. I had shrimp scampi, MrB had pot roast. It was OK but I've just had to take a prilosec for heart burn.
|
|
|
|
Post by beth on Apr 17, 2009 5:40:02 GMT
2nite Ate out at a local restaurant. I had shrimp scampi, MrB had pot roast. It was OK but I've just had to take a prilosec for heart burn. don't suppose it was Domino's. ;D Tonight, we grilled chicken breasts and drum sticks (with bbq marinade). Also had steamed broccoli and corn brd. muffins. Dessert - the last of the apple pie. |
|
)
;D 
Nov 14, 2024 22:18:24 GMT
*
Nov 14, 2024 22:18:24 GMT
*
biglinmarshall.proboards.com/thread/7917/bits-pieces-magazine-issue-2024
Nov 4, 2024 17:39:29 GMT
*
yay! 
thanks
Nov 2, 2024 17:09:05 GMT
Oct 23, 2024 18:34:05 GMT